The Essential Cook: A Practical Guide to Foods and Cooking |
Contents
Chapter Zero | 1 |
Part | 4 |
Zero What This Book Is and Is Not and How to Use | 9 |
Copyright | |
36 other sections not shown
Other editions - View all
The Essential Cook: Everything You Really Need to Know about Foods and ... Charles Delmar No preview available - 1989 |
Common terms and phrases
aluminum amount baking base food basic bell peppers blade blender boiling bottom bowl braises bread broil broth brown sauce butter or margarine butter sauces calories casserole cheese cholesterol chopped cold contain Cook's Guide Cooking Considerations cooking oil cornstarch cream croquettes custard degrees F desserts dish dry coating egg whites egg yolk Espagnole sauce filler fish flour food cooks fresh fried fruits frying garlic garnish gravy hash heat inch ingredients juice kitchen knife liquid margarine mayonnaise meal meat method microwave milk minutes mixed mother sauce onions Optional oven pan-fry parboiled pastries pepper pieces plain or flavored plate potatoes poultry Prepare quiche recipes refrigerator reheated remove roast roux salads salt sauté seasonings serving shellfish simmer slices small sauces soufflé soups steaks steam stews stirring sugar surface taste Tbsp tender texture thick thicken thin timbales vegetables velouté vinaigrette white sauce wine